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Ingredients
- graham cracker crust:
- 2 1/2 c graham cracker crumbs
- 1/4 c sugar
- 10-12 T unsalted butter, melted
- brownie:
- 1/2 c unsweetened chocolate, chopped into small pieces
- 16 T unsalted butter, cut into small pieces
- 2 c sugar
- 4 eggs
- i t vanilla bean extract
- 1/2 t sea salt
- 1/2 c all purpose flour
- 1 bag large marshmallows
Details
Preparation
Step 1
Preheat oven to 350. Line 2 medium cupcake pans with liners.
Put crumbs, sugar, and butter in a medium bowl. Mix well to combine so crumbs hold together. Press about 1 T of crust into the lined cupcake molds, set aside, do not prebake.
Bring about 2" of water to a boil in a double boiler. Turn off water. Put chocolate and butter in top of double boiler (bowl should be clean AND dry--do not let bowl touch water). Let mixture melt, stirring occasionally. Once smooth, remove from double boiler.
Add sugar and mix well.
Whisk in eggs one at a time.
Add vanilla, salt, and flour and mix well. Ladle 1 scoop over crust, about 1/2 way up liner. Bake til set, about 25 mins.
Put 1-2 marshmallows on metal skewer. Use charcoal or gas grill to heat/toast marshmallows to your liking. Top each brownie with a marshmallow. Let cool slightly, serve warm.
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